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OpenAlex Citation Counts

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OpenAlex is a bibliographic catalogue of scientific papers, authors and institutions accessible in open access mode, named after the Library of Alexandria. It's citation coverage is excellent and I hope you will find utility in this listing of citing articles!

If you click the article title, you'll navigate to the article, as listed in CrossRef. If you click the Open Access links, you'll navigate to the "best Open Access location". Clicking the citation count will open this listing for that article. Lastly at the bottom of the page, you'll find basic pagination options.

Requested Article:

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview
Paulo E. S. Munekata, Gabriele Rocchetti, Mirian Pateiro, et al.
Current Opinion in Food Science (2020) Vol. 31, pp. 81-87
Closed Access | Times Cited: 216

Showing 1-25 of 216 citing articles:

Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products
Mirian Pateiro, Paulo E. S. Munekata, Anderson S. Sant’Ana, et al.
International Journal of Food Microbiology (2020) Vol. 337, pp. 108966-108966
Closed Access | Times Cited: 244
Determination of Polyphenols Using Liquid Chromatography–Tandem Mass Spectrometry Technique (LC–MS/MS): A Review
Olalla López‐Fernández, Rubén Domínguez, Mirian Pateiro, et al.
Antioxidants (2020) Vol. 9, Iss. 6, pp. 479-479
Open Access | Times Cited: 149
Phytochemical constituents, advanced extraction technologies and techno-functional properties of selected Mediterranean plants for use in meat products. A comprehensive review
Kazem Alirezalu, Mirian Pateiro, Milad Yaghoubi, et al.
Trends in Food Science & Technology (2020) Vol. 100, pp. 292-306
Closed Access | Times Cited: 148
Elderberry (Sambucus nigra L.) as potential source of antioxidants. Characterization, optimization of extraction parameters and bioactive properties
Rubén Domínguez, Leilei Zhang, Gabriele Rocchetti, et al.
Food Chemistry (2020) Vol. 330, pp. 127266-127266
Closed Access | Times Cited: 140
Edible Mushrooms as Functional Ingredients for Development of Healthier and More Sustainable Muscle Foods: A Flexitarian Approach
Arun K. Das, Pramod Kumar Nanda, Premanshu Dandapat, et al.
Molecules (2021) Vol. 26, Iss. 9, pp. 2463-2463
Open Access | Times Cited: 138
Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals
Marios C. Christodoulou, Jose C. Orellana-Palacios, Golnaz Hesami, et al.
Antioxidants (2022) Vol. 11, Iss. 11, pp. 2213-2213
Open Access | Times Cited: 136
Plant by-product antioxidants: Control of protein-lipid oxidation in meat and meat products
Milad Hadidi, Jose C. Orellana-Palacios, Fatemeh Aghababaei, et al.
LWT (2022) Vol. 169, pp. 114003-114003
Open Access | Times Cited: 113
Chitosan Nanoparticles as a Promising Nanomaterial for Encapsulation of Pomegranate (Punica granatum L.) Peel Extract as a Natural Source of Antioxidants
Maral Soltanzadeh, Seyed Hadi Peighambardoust, Babak Ghanbarzadeh, et al.
Nanomaterials (2021) Vol. 11, Iss. 6, pp. 1439-1439
Open Access | Times Cited: 109
Lipid oxidation and antioxidant delivery systems in muscle food
Haizhou Wu, Mark P. Richards, Ingrid Undeland
Comprehensive Reviews in Food Science and Food Safety (2022) Vol. 21, Iss. 2, pp. 1275-1299
Open Access | Times Cited: 94
Microencapsulation as a Noble Technique for the Application of Bioactive Compounds in the Food Industry: A Comprehensive Review
Nitin Mehta, Pavan Kumar, Akhilesh K. Verma, et al.
Applied Sciences (2022) Vol. 12, Iss. 3, pp. 1424-1424
Open Access | Times Cited: 92
Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products
Priscila Dinah Lima Oliveira, Wilma Maria Coelho Araújo, Luís Patarata, et al.
Meat Science (2022) Vol. 193, pp. 108952-108952
Open Access | Times Cited: 89
Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage
Ali Samet Babaoğlu, Kübra Ünal, Nazik Meziyet Dilek, et al.
Meat Science (2022) Vol. 187, pp. 108765-108765
Closed Access | Times Cited: 72
Alternative Protein Sources and Novel Foods: Benefits, Food Applications and Safety Issues
Laura Quintieri, Chiara Nitride, Elisabetta De Angelis, et al.
Nutrients (2023) Vol. 15, Iss. 6, pp. 1509-1509
Open Access | Times Cited: 51
Gelatin-chitosan interactions in edible films and coatings doped with plant extracts for biopreservation of fresh tuna fish products: A review
Don Hettiarachchige Udana Eranda, Manat Chaijan, Worawan Panpipat, et al.
International Journal of Biological Macromolecules (2024), pp. 135661-135661
Open Access | Times Cited: 21
Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil
Francisco Allan Leandro de Carvalho, Paulo E. S. Munekata, Alessandra Lopes de Oliveira, et al.
Food Research International (2020) Vol. 136, pp. 109487-109487
Closed Access | Times Cited: 110
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients
Karolina Ferysiuk, Karolina M. Wójciak
Antioxidants (2020) Vol. 9, Iss. 8, pp. 711-711
Open Access | Times Cited: 110
Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications
Abolfazl Alirezalu, Nima Ahmadi, Peyman Salehi, et al.
Foods (2020) Vol. 9, Iss. 4, pp. 436-436
Open Access | Times Cited: 107
Meat Analogues in the Perspective of Recent Scientific Research: A Review
Klaudia Kołodziejczak, Anna Onopiuk, Arkadiusz Szpicer, et al.
Foods (2021) Vol. 11, Iss. 1, pp. 105-105
Open Access | Times Cited: 102
Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products
Mirian Pateiro, Julián Andrés Gómez‐Salazar, Mariana Jaime-Patlán, et al.
Antioxidants (2021) Vol. 10, Iss. 2, pp. 181-181
Open Access | Times Cited: 96
Pomegranate Peel as Suitable Source of High-Added Value Bioactives: Tailored Functionalized Meat Products
Patricia Gullón, Gonzalo Astray, Beatriz Gullón, et al.
Molecules (2020) Vol. 25, Iss. 12, pp. 2859-2859
Open Access | Times Cited: 87
Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications
Noemí Echegaray, Mirian Pateiro, Paulo E. S. Munekata, et al.
Molecules (2021) Vol. 26, Iss. 13, pp. 3880-3880
Open Access | Times Cited: 81
Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
Márcio Vargas-Ramella, Paulo E. S. Munekata, Mirian Pateiro, et al.
Foods (2020) Vol. 9, Iss. 5, pp. 571-571
Open Access | Times Cited: 76
Phoenix dactylifera products in human health – A review
Noemí Echegaray, Mirian Pateiro, Beatriz Gullón, et al.
Trends in Food Science & Technology (2020) Vol. 105, pp. 238-250
Closed Access | Times Cited: 73
The potential of Moringa oleifera in food formulation: a promising source of functional compounds with health-promoting properties
Gianluca Giuberti, Gabriele Rocchetti, Domenico Montesano, et al.
Current Opinion in Food Science (2021) Vol. 42, pp. 257-269
Closed Access | Times Cited: 62
ɛ-polylysine coating with stinging nettle extract for fresh beef preservation
Kazem Alirezalu, Hosein Shafaghi Movlan, Milad Yaghoubi, et al.
Meat Science (2021) Vol. 176, pp. 108474-108474
Closed Access | Times Cited: 59
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